Add the pasta and boil it for about two minutes or until the pasta is soft. Drain it and set it aside.Ĭombine the cream cheese, heavy cream, garlic powder, and mustard powder in a medium saucepan. Whisk the mixture over low heat until the cream cheese is melted.Īdd the cheddar cheese and Parmesan cheese. Whisk until the sauce is smooth and creamy. Once you have your pasta made, you can make the keto macaroni and cheese.īring a large pot of water to a boil. Slice straight for macaroni pasta tubes or elbow macaroni and diagonal for penne.įor this recipe, I used the macaroni pasta tube shape. Using a pastry cutter or sharp knife, you slice into 1-inch tubes. The edges are pinched shut and then you slide the dough off the chopstick. With the help of a chopstick, I was able to create penne, freeform elbow macaroni and macaroni pasta tubes.įirst, the dough is wrapped around the thinner side of a chopstick. The most time consuming was creating tube pasta. If you want wavy edges, use a pastry cutter to cut the rectangles. All you need to do is cut the dough into rectangles and then pinch the center of the rectangle in to create the bow shape. However, my family really wanted something that looked like real macaroni and cheese so I played around with some other easy shapes that do not require a pasta maker.Īnother easy shape is creating farfelle pasta. The simplest way to shape this is by rolling out the dough and cutting into thin strips to form noodles. To keep this low carb, I left out the flour roux and used a combination of cheddar cheese, parmesan cheese, cream cheese and heavy cream to create a cheese sauce with the same flavor that is equally thick, creamy and smooth.Īfter the pasta is cooked, it’s stirred into the cheese sauce until all the pasta tubes are covered in sauce. Traditional cheese sauce for macaroni and cheese uses a flour roux to thicken the sauce. It does have a slight grittiness due to the almond flour, but it just makes it taste like whole wheat pasta to me.

The cooked pasta is tender and has a texture very similar to regular pasta. It can be rolled, shaped, etc.īefore the pasta is cooked, it even looks like regular pasta, though the brown color makes it look more like whole-wheat pasta.Īfter the pasta is cooked, it does lose its brown color and turns a light gray due to the psyllium husk. The dough works very much like traditional pasta dough. This pasta is made with just 4 ingredients: almond flour, egg, xanthan gum and psyllium husk powder. If you want some spice, add some red pepper flakes or cayenne pepper to the sauce. You can also sprinkle additional cheese over the top for serving. Optional garnishes: You can add chopped fresh herbs like basil, parsley, or thyme to garnish your pasta. This dish uses the same versatile low carb noodle recipe. Last month, I shared with you my skillet lasagna using low carb lasagna noodles.

And while I love my cauliflower recipes, I really wanted to create a version that used pasta. Most keto macaroni and cheese recipes I’ve come across use cauliflower florets as a substitute for the pasta. I have been wanting to create a keto mac and cheese for a while. This comforting keto macaroni and cheese tastes very similar to the real thing and is just 6 grams of net carbs per serving. Low carb and keto-friendly pasta covered in a rich and creamy cheese sauce.

Substitute for mac and cheese noodles